Instructions
Follow the steps and taste along the way.
Boil and dry the potatoes
Cut the potatoes into equally sized large pieces, place them in a pot, and cover with water. Simmer for 18–22 minutes, until they can be easily pierced with a knife. Drain them, return them briefly to the warm pot, and let the steam evaporate. Mash or press them through a potato ricer, then spread them out on a wide plate to cool.
Prepare the filling
Cut the smoked pork belly into approximately 5 mm cubes and finely chop the onion. Fry the pork belly in a dry pan over medium heat for 5–7 minutes, until it releases its fat and the edges brown. Add the onion and cook for another 4–5 minutes, until soft. Remove from the heat, stir in the black pepper, and let the filling cool.
Mix the potato dough
Work the egg, 230 g of flour, and 5 g of salt into the cooled potatoes. Mix only until a cohesive, soft dough forms. Set aside the remaining 20 g of flour for dusting the work surface and your hands. If the dough is slightly sticky, work with it on a floured surface; do not add more flour.
Fill and shape the dumplings
Divide the dough into 8 equal portions. Flatten each one into a circle on your floured palm, place about one-eighth of the cooled filling in the center, and firmly seal the edges. Shape into round dumplings with no cracks and place them on a board lightly dusted with the reserved flour.
Cook and serve
Bring 3 l of water with 20 g of salt to a gentle boil in a large pot. Carefully add the dumplings one at a time; cook them without a vigorous boil for 12–15 minutes, depending on their size. Once they float to the surface, cook them for another 3 minutes and check one: the dough around the filling should be firm, with no raw center. Slowly melt the butter in a small pot. Drain the dumplings and serve hot with the butter and lingonberry jam.
